Prepare the vegetables

• Cut the pumpkin into chunks and place on a baking tray.
• Add the carrots, red bell pepper, onion and cherry tomatoes.
• Slice the tops off the garlic bulbs and add them to the tray.

Season and roast

• Drizzle everything with olive oil and season with salt, pepper and paprika.
• Roast until completely soft and caramelized.

Blend the soup

• Squeeze the roasted garlic out of the skins into a pot with the roasted vegetables.
• Add the stock and blend until smooth and creamy.

Add the cream

• Stir in the cooking cream and warm through gently.
• Taste and adjust the seasoning.

Make the grilled cheese

• Butter the bread slices and fill with grated cheddar.
• Toast in a frying pan until golden and the cheese is melted.

Serve

• Ladle the soup into bowls and top with pumpkin seeds.
• Serve with the crispy grilled cheese for dipping.